Cheese curds are the ingenious product of Midwesterners. They're often dipped in batter and deep fried. Cheese curds are sold at carnivals, fairs, restaurants and fast-food chains across America.

California is on track to surpass Wisconsin as the nation's number one cheese-production state. The state produces gourmet cheeses like the award-winning Red Hawk cheese from Cowgirl Creamery in Point Reyes Station.

Monterey Jack is an American sandwich staple. Variations on the original semi-hard, white cow's milk cheese include Colby-Jack, Cheddar-Jack and Pepper-Jack. All types melt perfectly onto burger patties or tortillas.

Kunik is a semi-aged, triple cream cheese made in Thurman, New York. It's buttery like brie but has a tangy kick.

Humboldt Fog is a stinky goat milk, mold-ripened cheese with a bluish, crumbly core. It's from Northern California and has won first-place awards from the American Cheese Society three times since 1998.

Parmesan is lovingly known as the "King of Cheeses" because it goes well on anything from pasta to pizza to soup to salad. The American version is very similar to Italian Parmigiano-Reggiano, but it is legally labeled "Parmesan" when produced in the US.

Muenster is a low-fat, semi-soft American cheese (not to be confused with the French "Munster"). It's mild in taste but melts well and is therefore used in grilled cheeses, tuna melts, quesadillas, and even pizza.

Farmer's cheese is made from cow, sheep or goat milk. The coagulation process separates solid curds from the whey liquid, which is drained out. The result is a semi-soft, mild and crumbly cheese.

Creole cream cheese is a variation of farmer's cheese. It's traditional in New Orleans, where locals mix the cheese with cream, sugar and fruit for dessert. It's also made into Creole cream cheese ice cream.

Colby is a classic Wisconsin cheese. It was named after the village it was created in, and every year the town celebrates with free Colby cheese for everyone.

Cream cheese was originally created in England but Philadelphians were the first to brand and sell the soft, fatty spread. The pioneering company eventually became Philadelphia Cream Cheese, and its products are sold in grocery stores today.